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Marcy Singhaus Bakes a Cake

Written By Scott Joseph On May 25, 2011

Miss_SammyI went to see Miss Sammy Bakes a Cake at Orlando International Fringe Theatre Festival last night thinking I would get a few culinary tips from the master, um, I mean mistress. Trust me, you don’t want to taste the cake Miss Sammy bakes in the show! But it’s deliciously entertaining nonetheless. Miss Sammy is visited by a coterie of guests, who all add a little to the batter — and a lot to the overall enjoyment. You’ll especially love Judy Garland (who I could swear I’ve seen hanging around some of the food trucks in the area).

You have two more chances to see it: today (Wed. 5/25) and Saturday (5/28). Here’s a link to the show’s listing at Orlando Fringe. The flog is pleased to have Miss Sammy Bakes a Cake presented by Kangagirl Productions as a sponsor this week.

Although Miss Sammy’s cake is largely inedible, here’s a recipe courtesy of Marcy Singhaus, who happens to be a neighbor of mine, and whose birthday is today. Happy birthday, Marcy. And bottom’s up, Miss Sammy.

Giant Coconut Cake
Serves 12

2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla
1 ¼ cup heavy cream
½ cup sugar
1 stick butter
2 ¼ cups sweet coconut
¼ cup sour cream

3 ½ cup flour
1 tablespoon baking powder
½ teaspoon salt
2 ¼ cups sugar
3 sticks butter, softened
5 large eggs
1 1/3 cups cream
1 tablespoon vanilla

2 8 oz. package neufchatel, softened
1 stick butter, softened
2 cups powdered sugar
1 teaspoon vanilla
pinch of salt
4 cups sweet coconut, toasted if desired

In small bowl stir cornstarch, 2 tablespoon water and vanilla.  In med. Pan, bring cream, sugar and butter to boil.  Add cornstarch mix and return to boil.  Remove from heat and stir in coconut.  Cool completely.  Mix in sour cream.  Cover and refrigerate overnight.

Preheat oven to 325.  Butter and flour 3 9 inch pans.  In large bowl, whisk flour, baking powder and salt.  In large bowl w mixer, beat sugar and butter.  Add eggs one at a time.  Beat in cream and vanilla.  Stir in flour mixture.  Divide among pans.  Bake about 35 min.  Cool completely.

With mixer in large bowl, beat neufchatel and butter.  Beat in powdered sugar and vanilla.  Put half of filling between each layer.  Frost top and sides of cake.  Pat coconut over top and sides. Cover and refrigerate.


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